Little tunny. The little tunny is a handsome fish with black scribble patterns on its back. It has a robust, torpedo-shaped body built for powerful swimming and it has no swim bladder. The mouth is large, the lower jaw slightly protruding past the upper jaw. The flesh of the little tuna is darker and stronger tasting than that of the other large tunas. It is marketed fresh, dried, canned, smoked, or frozen. It is often caught on hook and line near reefs.
A Provençale dish consisting of anything from fish, vegetables and eggs with cheese and garlic to rice, spring vegetables and grated cheese, named after the dish in which it is cooked and served.
A rustic, shallow Provençal rectangular gratin dish, usually using natural glazes of green or ochre. It has given its name to the food cooked inside it.
A small round of soft to hard blue cheese made with cow's milk. It has a smooth, even paste and is made by farms and in dairies around Tignes in the Savoy. This cheese is at its best in the summer although it is eaten all year round. it has a strong flavour and is made with unpastuerised milk and contains 45% fat (dry). The curds are uncooked and pressed. It may be found in the following dimensions: 9.5-11 cm ( ) diameter x 9-10 cm ( ) deep, weighing from 680 g to 975 g (lbs oz). Affinage is from 6 weeks to 6 months.
